My birthday spaghetti sauce
Dec. 18th, 2018 12:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaInstead of making my own birthday cake this year I let my sister made me a Flann and I made up a yummy spaghetti sauce for dinner. My step sister asked for the recipe, so here is my attempt to remember how much of what I used. The actual amounts used may have been different, but this is at least close:
1 can tomato paste
2 cans tomato sauce
1 can chopped tomatoes
1/2 cup almond meal
1/2 cup chopped walnuts
1/2 cup chopped sunflower seeds
1/2 cup whole pine nuts
2 small bunches of organic purple/green kale
1/2 cup medium cheddar cheese (optional)
Plus generous shakes of the following spices:
Garlic powder
Onion powder
Nutmeg powder
Dried green herbs, including oregano, marjoram, thyme, tarragon, rosemary, cilantro
Black pepper
Salt
Put the tomatoes into a pot on medium heat. Chop nuts and seeds in a food processor (the walnuts tend to create a dust that sticks to the walls of a food processor, but if you do them first, and then the sunflower seeds it is easy to get the last of the nut dust out of the food processor and into the pot) and mix them into the tomatoes along with the spices. Chop the kale and add it to the pot, cook long enough to get the kale cooked through and the flavours melded (30 minutes or more). Add the cheese, if using, in thin slices at the end and stir well till it melts and is incorporated. If one is feeling more motivated than I was on the day one can start by frying some garlic and onion first and then adding tomatoes, but it tastes just fine to use powder instead, as I did. Serve over angel hair pasta, or other starch or other base of your choice. Feel free to substitute or add additional nuts or seeds of your choice depending on what is available that day. The goal is to have enough protein to make a good meal, and a nice flavour and texture.
I mixed some of the left over sauce with chopped broccoli and a bit of panner cheese used it as filling inside of bread dough to make some pastie like objects to take with me on the flight, which was also really yummy, and convenient to eat.
1 can tomato paste
2 cans tomato sauce
1 can chopped tomatoes
1/2 cup almond meal
1/2 cup chopped walnuts
1/2 cup chopped sunflower seeds
1/2 cup whole pine nuts
2 small bunches of organic purple/green kale
1/2 cup medium cheddar cheese (optional)
Plus generous shakes of the following spices:
Garlic powder
Onion powder
Nutmeg powder
Dried green herbs, including oregano, marjoram, thyme, tarragon, rosemary, cilantro
Black pepper
Salt
Put the tomatoes into a pot on medium heat. Chop nuts and seeds in a food processor (the walnuts tend to create a dust that sticks to the walls of a food processor, but if you do them first, and then the sunflower seeds it is easy to get the last of the nut dust out of the food processor and into the pot) and mix them into the tomatoes along with the spices. Chop the kale and add it to the pot, cook long enough to get the kale cooked through and the flavours melded (30 minutes or more). Add the cheese, if using, in thin slices at the end and stir well till it melts and is incorporated. If one is feeling more motivated than I was on the day one can start by frying some garlic and onion first and then adding tomatoes, but it tastes just fine to use powder instead, as I did. Serve over angel hair pasta, or other starch or other base of your choice. Feel free to substitute or add additional nuts or seeds of your choice depending on what is available that day. The goal is to have enough protein to make a good meal, and a nice flavour and texture.
I mixed some of the left over sauce with chopped broccoli and a bit of panner cheese used it as filling inside of bread dough to make some pastie like objects to take with me on the flight, which was also really yummy, and convenient to eat.